Disposable Menu A3 Steeples Winter 2021
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
Protected Food & Wine Products As a Driving Force for Creativity And
Agricultura 15: No 1-2: 19-34(2018) https://doi.org/10.18690/agricultura.15.1-2.19-34.2018 Protected Food & Wine Products as a Driving Force for Creativity and Innovation of Gastronomy Tourism Development: Case of Slovenia and Hungary Aleš GAČNIK1*, Mihály László VÖRÖS2 1University of Primorska, Centre of Gastronomy and Wine Culture; Faculty of Tourism Studies Turistica, Department of Cultural Tourism, Obala 16a, 6320 Portorož, Slovenia 2Edutus University, Department of Economic Sciences, HELIA Research Group, HU-1114 Budapest, Villányi út. 11-13, Hungary ABSTRACT According to world tourism statistics more than third of tourist spending is devoted to food. Over and above the high quality local food &wine have been becoming a special driving force of tourism development. Tourists have growing interests to attend gastronomic food & wine events, festivals, fairs, farmers’ markets and tasting quality food products. Gastronomy tourism is being developed as a new tourism product. Previous researches proved that a number of traditional food and wine products protected by EU or national designation have not been successfully promoted and obtained recognitions in the domestic or foreign markets. This paper aims to justify that the typical, traditional local food & wine products, as relevant gastronomy tourism attractions, need to be scientifically re-examined before promotion. It suggests new ways of gastronomy tourism promotion based on improved territorial marketing portfolio, which can create evident value added for small and medium enterprises in the sector providing an advance to move from quality to excellence. Key words: gastronomy heritage, gastronomy tourism, protected agricultural products and foodstuff, gastronomy tourism attractions, cross-border development INTRODUCTION food in our pantry and in our kitchen is ultimately connected to climate change and global poverty, as well as to our health One of the most important principle and command of (Kumar, 2008). -
Please Call for Our Daily Specials!
Breakfast Build Your Own Omelet Fat Boys Baskets (served until 10:30 am) $6.99 All Baskets Are Served With Fresh Cut Fries And Cole Slaw Breakfast Sandwiches Make it a Deluxe Omelet.....$8.99 Extra Sauce .50¢ Served on choice of White, wheat, Multi Grain, Rye Bread, or an English Muffin With Home Fries & Toast. Add 99¢ for Bagel or Croissant Chicken Tenders(3) ......................................$9.99 Turkey Bacon Add 99¢ • Add 99¢ for Bagel, Croissant, or Tortilla Classic 3 Egg Omelet Buffalo Chicken Tenders (3) ........................$9.99 Egg Sandwich ...............................................$2.99 Select your options to create your own masterpiece!! Honey BBQ Chicken Tenders (3) .................$9.99 Egg & Cheese ...............................................$3.59 1 Choice: American, Feta, Cheddar, Swiss, Provolone, Xtra Cheese 59¢ Boom Boom Chicken Tenders (3) ...............$9.99 1 Choice: Bacon, Turkey Bacon, Sausage, Ham Egg, Cheese & Meat .....................................$3.99 2 Choices: Peppers, Onions, Mushrooms, Tomatoes, Broccoli Old Bay Chicken Tenders (3) .......................$9.99 (Choice of Bacon, Sausage, Ham add 99¢ for Scrapple or Turkey Bacon) “Big Bubba” ..................................................$6.99 Fish and Chips (3) ........................................$9.99 Scrambled eggs, American, Ham, Bacon & Sausage on Kaiser Omelet Burrito Wraps In a Grilled Flour Tortilla ... $6.99 Boom Boom Shrimp .....................................$9.99 “The Dakota” ................................................$6.99 -
Customers Love Pork, Find New Ways to Serve It ARTICLE
ARTICLE Customers Love Pork, Find New Ways to Serve It ©iStockphoto.com/rudisill Pork is a food service mainstay. Patrons love its flavor and value. Learn new ways to feature it from appetizers to center-of-plate. Get our new recipes! There’s a saying that everything’s better with bacon, and despite recent growth in both chicken and “vegetable-driven” menu items, pork is still a food service favorite. In fact, according to a 2015 Technomic report, 66% of consumers who eat pork eat it as a center-of-plate option at least once a week (PDF), up from 64% three years earlier. Indeed, pork is the fastest-growing protein in food service—the category totaled 9.8 billion pounds in 2015, a volume increase of 2.6% over 2013, according to the 2015 Volumetric Assessment of Pork in Foodservice, conducted by Technomic, outpacing all other proteins. In addition, says Technomic, 29% of consumers surveyed would order pork more often at restaurants if it were available, including 38% of the influential 25- to 34-year-old cohort, and 30% of 35- to 44-year-olds. Pork’s variety and versatility make it particularly easy to add this well-loved protein to the menu, giving it room to grow throughout the day—from breakfast bacon to hearty sandwiches and comfort-style entrées. For more ideas and information about menuing more pork, see below. And that’s only one possibility from the wide array of pork cuts from the leg, loin, belly, and shoulder, as well as the foot and head/jowl—many of which are underutilized value cuts. -
Spotlighting Fast Food Calories
Covenant INSURANCE GROUP, INC. SPOTLIGHTING FAST FOOD CALORIES A 2010 report by the Department of Agriculture Economic Research Service states: “Most Americans eat too few fruits, vegetables, and whole grains, but also consume too much saturated fat, sodium, and added sugar. Americans spend a large share of their food budget (42%) on food away from home (FAFH), which has been found to be less nutritious than food prepared at home. For the average consumer, eating one meal away from home each week translates to about 2 extra pounds each year, which means that for the average adult, one additional meal eaten away from home increases daily intake by about 134 calories.” If you're curious about the nutritional value of items on your favorite fast food restaurant's menu, Google “Nutrition facts” plus restaurant name. In the meantime, we have researched some of Wyoming's favorite fast food eateries and provide the following (very limited and to-the-best-of-our ability to research) information found on individual web sites: MCDONALD'S BURGER KING Breakfast Breakfast Egg McMuffin: 300 Egg-Normous Burrito: 810 Bacon, Egg & Cheese Biscuit: 460 Ultimate Breakfast Platter: 1,190 Sausage Biscuit with Egg: 510 Pancake & Sausage Platter: 610 Big Breakfast: 740 Fully Loaded Croissan'wich 570 Hash Browns: 150 Sausage Biscuit: 390 Hot Cakes: 350 Hash Browns (small): 250 Cinnamon Melts: 460 French Toast Sticks – 3 pcs: 230 Lunch Lunch Big Mac 540 Whopper: 630; w Cheese: 710 Filet-O-Fish: 390 Big King: 530 McRib: 500 A.1. Ultimate Bacon Cheeseburger: 750 -
Menu for Week
Featured Schinkenspeck (Berkshire - Mangalitsa) $9.50 per 4 oz. pack A proscuitto-like dry-cured dry-aged ham from Southern Germany. Well-marbled Berkshire – Mangalitsa sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine with about 10-12 slices per pack. Smoked Lardo Butter (Idaho Pasture Pork) $10 per đ lb. container Dry-aged Italian lardo from local acorn and walnut-finished Idaho Pasture Pigs is briefly smoked over rosemary sprigs and then minced and slowly rendered before being blended with roasted garlic, white wine, leaf lard and butter. Use for pan sauces, sautéing or just spread on bread. Smoked Kippered Wagyu Beef LIMITED $15 per lb. for unsliced pieces Better, softer version of jerky. Wagyu beef lifter steaks dry-cured and glazed with molasses, chilis, garlic and more. Hot smoked over oak and mulberry. Slice thinly and serve. 21-Day Aged Prime+ Top Sirloin Steaks (BMS Grade 8+ Equivalent) $19.95 per lb. A whole top sirloin dryaged for 21 days. Extra tender, beefy and the perfect amount of “aged funk”. Braunschweiger (Duroc and Berkshire) $10 per lb. (unsliced) Traditional braunschweiger with pork liver and a nice smoky flavor from being 33% dry-cured bacon ends. BACONS Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured 10 days, coated with black pepper & smoked over apple. Country Bacon (Duroc) $9 per lb. (sliced) Traditional dry-cured bacon smoked over a real wood fire of oak and mulberry. Traditional Bacon (Duroc) $9 per lb. -
Sweet Finale Small Culinary Joys
SWEET FINALE VANILLA AND PUMPKIN SEED OIL Vanilla ice cream with pumpkin seed oil, marinated strawberries, fennel cookie and butter crumble €5.80 SMALL CULINARY JOYS VEGAN HOUSE CAKE WITH ICE CREAM Vegan raw cake BEEF TONGUE AND HORSERADISH €5.00 Smoked beef tongue with horseradish ice cream, marinated pear, salad and raspberry dressing TARRAGON AND STRAWBERRY €12.00 Ljubljana cottage cheese pancakes with strawberry ice cream €5.50 ASPARAGUS AND BUCKWHEAT Buckwheat pancakes with marinated asparagus, horseradish ice cream, buckwheat popcorn, honey- CHOCOLATE AND RASPBERRY orange dressing Hot chocolate sponge with €12.00 raspberry ice cream, raspberries €5.90 DREAMY CARNIOLAN LEMON AND SPARKELS Carniolan sausage with horseradish and mustard Lemon sorbet €9.50 €7.50 FRANCI’S PANTRY Part of Jezeršek 360° trademark, Franci’s pantry offers homemade dried meat products, made by Franci Jezeršek with loving devotion to quality and tradition Budjola, smoked ham, unsmoked salami and sausage €12.00 TASTE OF MEADOWS, MOUNTAIN FLOWERS AND SLOVENIA’S HIDDEN NOOKS Slovenian cheese selection €12.00 We aim to make your culinary experience the most pleasant occasion possible. When prior notice is given, meals can be prepared in accordance with our guest’s dietary requirements. The only exception being gluten free dishes as our work environment does not permit traces of gluten to be completely eliminated. Our waiting staff will be happy to provide any additional information regarding allergens. The price list is valid from 20th May 2021 and is valid until -
Carb Counter Covers:Layout 1 11/21/12 1:01 PM Page 1
Carb Counter Covers:Layout 1 11/21/12 1:01 PM Page 1 CARB COUNTERAND ACCEPTABLE FOODS LISTS atkins.com © 2013 Atkins Nutritionals, Inc. (1211) Carb Counter Covers:Layout 1 11/21/12 1:01 PM Page 2 CARB COUNTER AND ACCEPTABLE FOODS LISTS 1 How to Use the 29 Fish & Shellfish Atkins Carb Counter 31 Fruit 3 Acceptable Foods Lists 34 Grains, Noodles & Pasta 6 Atkins & Other 36 Legumes Low-Carb Specialty Foods 38 Nuts & Seeds 8 Baking Ingredients 40 Oils, Fats, Vinegar & 9 Beef, Lamb, Salad Dressings Pork & Other Meats 42 Poultry 12 Beverages & Alcoholic Beverages 44 Sauces & Marinades 16 Breads, Crackers, 46 Snacks Tortillas & Wraps 49 Soups 18 Candy & Chewing Gum 51 Sweeteners, Spreads & Syrups 20 Cereals 54 Vegetables 22 Condiments & Seasonings 59 Vegetarian Products 23 Dairy, Eggs & Dairy Substitutes 61 Chain Restaurants 27 Desserts 64 Notes HOW TO USE THE ATKINS CARB COUNTER HE CARB COUNTER is an invaluable tool to help track your daily carb intake and plan meals. In concert with the Acceptable Foods Lists that precede it, the Carb TCounter also assists you in reintroducing foods as you move from one phase to the next or increase your carb intake within a phase. In fact, before you delve into the Carb Counter, check out the lists of Acceptable (and Unacceptable) Foods for each phase of the program, which start on page 3. Tuck this booklet into your purse or pocket when you go shopping to look for certain brands or compare others with the ones listed in the following pages. The Carb Counter is the perfect partner to the new free Atkins Mobile App, which includes a robust food search, daily meal planner and progress tracker, as well as an overview of each phase of the Atkins Diet. -
Betterthanever ¡Exquisita! Pasta Bavette Acompañada De Verduras Al Grill, Panko Dorado Y Un Toque De Albahaca
• BROCOLI SOUP POTATO SOUP ¡Exquisita! Crema de brócoli acompañada con pan de ajo. • POTATO SOUP ¡Deléitate con la crema especial de la casa! Crema de papa horneada, queso cheddar, tocino crocante, cebollín y pan de ajo. • MEXICAN SALADS TORTILLA SOUP ¡Sabor tradicional! Caldo de jitomate con tiras de tortilla, crema, queso, cubitos de SOUPS aguacate y chile pasilla. & • VEGAS CAESAR SANTA MONICA Fresca lechuga, acompañada de crotones, aderezo césar y queso parmesano. Media • CALIFORNIA URBAN Deliciosa mezcla de lechugas, jitomate cherry, cebolla morada, queso de cabra, aceitunas negras, pepino, tiras de tortilla crujiente y aderezo ranch. Media • FLORIDA ¡Ligera y deliciosa! Espinacas, fresas, queso de cabra, nuez garapiñada, pasas, coco rayado y aderezo de frambuesa. Media • SANTA MONICA ¡Una mezcla perfecta! Lechuga italiana, aguacate, pepino, jitomate cherry, tocino crocante y vinagreta balsámica. Media Agrega proteína a tu ensalada 100 g Pechuga de Pollo al Grill Camarón a la plancha 100 g Pechuga de Pollo Empanizada Pechuga de Pollo bañada con salsa Búfalo • FRENCH FRIES 300 g • PAPAS GAJO 300 g • Elote asado 1 pz • Papas crisscut 300 g ¡Adictivas! Delgadas papas Acompañadas de aderezo ranch. Delicioso elote tipo americano Crujientes papas fritas con Franquicias francesas sazonadas con una asado al grill con mantequilla, forma crisscut. ¡Desbórdalas de sabor! sal y pimienta. deliciosa lluvia de lemon Papas gajo bañadas con queso pepper`y cajún. amarillo, tocino crocante y • Aderezo ranch 2 oz aderezo ranch. disponibles • Papa al horno • Aderezo blue cheese 2 oz • ONION RINGS 250 g Sabrosa papa horneada, URBAN Crocantes aros de cebolla • Tocino 200 g sazonada con mantequilla, 2 oz [email protected] sal y pimienta. -
Ment, Every Bite, Every Sip
All Hail All Hail THE SNACK DRINKS ATTACK BEER BY THE KILO 50.00 € / 10 kg beer »The more the merrier!« For a party of ten to twelve beer lovers, we unlock the closely guarded dragon tap, BEER-TZEL 1.50 € release the amber brew and wave the flag to start Soft Bavarian pretzel with salt the engines. Appoint the most proficient person the bartender for the evening. Let the battle for the kilo begin! MEATY TRIP 9.00 € CIDER APPLE BANDIT BTL. 0.33L 2.30 € Meat products from different parts of Slovenia, venison pate, pickled vegetables, olives and horseradish WINE ZLATA RADGONSKA PENINA, white, dry, 0.375L 12.00 € REBULA Journey, Medot, white, dry, 0.10L/0.75L 3.50 €/25.00 € CHEESE UP 9.00 € AMBRA, Movia, orange, dry, 0.10L/0.75L 5.00 €/35.00 € – Select Slovenian cheese types with dried fruits and nuts ROSE, Batič, rose, semi-dry, 0.10L/0.75L 3.80 €/27.00 € RUBIDO, Tilia, red, dry, 0.10L/0.75L 3.50 €/25.00 € FRIES 4.00 € SPIRITS WHISKEY JAMESON 0.03L 4.00 € Herbal salt, ketchup HAILING! GIN HENDRIX 0.03L 4.00 € PELINKOVEC 0.03L 3.00 € SWEET POTATO FRIES 4.50 € VILJAMOVKA 0.03L 4.00 € BOROVNIČEVEC 0.03L 3.50 € Herbal salt, mayonnaise dip with turmeric and garlic JÄGERMEISTER 0.03L 4.00 € VODKA SLOVENIA 0.03L 4.00 € SOFT DRINKS All Hail SOLA ICE TEA PEACH PET. 0.50L 1.80 € SOLA 100% ORANGE CAN 0.33L 2.20 € THE MORE SOLA 100% APPLE CAN 0.33L 2.20 € ZALA WATER PET. -
Pancetta-Wrapped Scallops with Lemon & Thyme Pan Sauce on Cauliflower Puree Serves 4 Prep and Cook Time: 40 Minutes by Rebecca Clarke, Fairsing Vineyard Chef
Pancetta-Wrapped Scallops with Lemon & Thyme Pan Sauce on Cauliflower Puree Serves 4 Prep and cook time: 40 minutes by Rebecca Clarke, Fairsing Vineyard Chef 3-4 scallops per person (9-12 total) 6-8 slices (thin) pancetta or bacon Fresh thyme - one handful with leaves removed from stem Zest of one lemon 6 T extra virgin olive oil Juice of one lemon 2 T salted butter Salt and fresh ground black pepper 1 small head cauliflower 2 T cream cheese 2 T grated Parmesan cheese 1/2 clove garlic (substitute roasted garlic if preferred flavor) 1. Chop 3/4 of thyme leaves (mortar and pestle works well) and add to small bowl with olive oil and lemon zest. Coat scallops with lemon-thyme oil, season with with salt and pepper, and wrap each with piece of pancetta/bacon securing with toothpick. Refrigerate until cauliflower puree is complete. 2. Break cauliflower into small florets and chop stalks into small pieces. Steam all cauliflower until tender, transfer to food processor and add remaining ingredients. Add butter or cream to amend consistency. Season to taste. Keep mixture warm. 3. Heat non-stick pan to medium high. Add pancetta-wrapped scallops, cook approximately 3 minutes each side until pancetta is crisp, sprinkle with remaining 1/4 thyme leaves and allow to crisp. 4. Remove scallops from pan, squeeze in lemon juice and stir to incorporate pancetta drippings. Remove pan from heat, add butter and stir. To plate, spoon cauliflower puree in middle of dish, top with scallops and drizzle equally with pan sauce. -
Share Salad Side Street Tacos Burger Bread
STREET TACOS PESCADO mahi mahi | cabbage-jicama slaw | avocado | baja sauce | lime | salsa guajillo 13 SHRIMP avocado | pico de gallo | lettuce | jalapeño vinaigrette | cayenne aioli 12 CHIPOTLE CHICKEN TINGA queso fresco | pico de gallo | avocado | cilantro | crema | salsa 9 SHARE GYRO tomato | red onion | cucumber | feta cheese | fresh mint | flatbread tzatziki sauce 10 EGG ROLLS italian beef | giardiniera | queso | monterey jack | au jus 9 CASTACÁN crispy pork belly | pickled jalapenos & onions | chihuahua cheese WINGS guacamole | cilantro | yucatán chili salsa 11 smokey bbq | parmesan garlic | korean bbq | chili-lime | buffalo | thai chili | yucatán chili salsa | zombie bbq 11 NOPALES grilled cactus | onion | tomato | corn | peppers | salsa | queso fresco 8 GRILLED BRIE seasonal jam | fruit | honey | balsamic | toast 8 TACOS IMPOSIBLES cumin-spiked vegan blend | pico de gallo | guacamole | lettuce | tofu MEXICAN SCALLOPS crumbles | cilantro | salsa 13 chile-lime dusted | mexican street corn | queso fresco | cilantro 12 BUFFALO CHEESE CURDS BURGER crispy wisconsin white cheese curds | house buffalo sauce | celery HAND-CUT FRIES · CHIPS· COLESLAW creamy blue cheese dressing 8 LAVERGNE’S NACHOS aged cheddar | lettuce | tomato | red onion | pickle 12 queso | pico de gallo | ranchero beans | lettuce | guacamole | pickled BUTTER jalapeños | crema | salsa 9 havarti cheese | roasted garlic butter | grilled red onions | tomato + chicken · chorizo 3 · pork 4 · steak 7· impossible 6 lettuce 12 LOX & BAGELS BACONATOR cured salmon | boursin cheese -
Breakfasts Breakfast Bites Breakfast Extras
BREAKFASTS Full Maxwells (GF) £9.50 Locally sourced bacon, sausage & black pudding with beans, grilled tomato, sautéed mushrooms, hash brown, slice of toast & your choice of free range poached, fried or scrambled eggs Vegetarian Breakfast (V) (GF) £9.50 Poached eggs, grilled halloumi, avocado, tomato, mushrooms, spinach & a slice of toast Bacon or Sausage Sandwich (GF) £5.25 Served on your choice of bread Smashed Avocado on Toast (GF) £7.50 Smashed avocado, pancetta & two poached eggs on brown toast Free Range Eggs on Toast (V) (GF) £5.00 Poached, scrambled or fried Eggs Florentine (V) (GF) £6.00 Two free range eggs on a toasted English muffin, topped with spinach & hollandaise sauce Eggs Benedict (GF) £6.50 Two free range eggs on a toasted English muffin, topped with ham & hollandaise sauce Porridge (V) £3.50 Homemade to order, topped with fresh fruit & served with honey American Style Pancake Stack (V) Three Pancakes £5.50 Five Pancakes £6.50 Served with a choice of one topping: maple syrup, banana, Nutella or blueberries Add bacon for £1.50 – Add more toppings for 50p each BREAKFAST BITES BREAKFAST EXTRAS White or brown toast (per slice) (GF) £1.00 Bacon, sausage, halloumi Fruit toast (per slice) £1.25 or avocado £1.50 Toasted crumpets £2.25 Tomato, spinach, mushroom, Toasted English muffin £1.75 beans, hash brown or egg £0.75 Pain au chocolat £2.50 Jam/marmalade £0.30 Croissant & jam £2.50 SANDWICHES & SALADS All sandwiches served with a dressed salad garnish & kettle crisps Roast Ham or Cheese (V) (GF) £5.00 Served on sliced bread